I love cheesecakes. The no-bake versions make for an easy to put together but amazingly delicious dessert. What's great about this recipe is that you can make these into one set dessert or set it in individual serving bowls. The only difference is the setting time.
All cheesecakes have a base layer made with cookie or biscuit crumbs with some butter. Over this sits the cream cheese layer with a little bit of whipping cream and sugar mixed through. We can add our flavours (fruits or chocolate) to this layer or as a separate layer over this layer. This is pretty much it!
So lets see what will we need to make this no-bake blueberry cheesecake!
For the base:
100g - Digestive biscuits (you can choose whole wheat digestives here)
25g - Melted butter or ghee
For the cream cheese layer:
180g - Cream cheese (at room temperature)
50ml - Whipping cream (chilled)
30g - Powdered sugar or icing sugar
1 tsp - Vanilla extract
150g - Blueberries (fresh or frozen)
1 tbsp - Sugar/Coconut sugar
For making the base, crush the digestive biscuits into a crumb in a food processor or using a rolling pin or by hand.
Add the melted butter into the biscuit crumb and mix thoroughly. This mixture should resemble wet sand at this stage.
Divide this crumb evenly into your serving dishes and press the crumbs so that they stick together.
Place the bowls in the fridge until the cream cheese layer is ready.
Before starting the cream cheese layer, we will have to cook our blueberries.
Wash and drain the water from your blueberries. Place a sauce pan on low heat. Add the blueberries and the sugar in the pan and start cooking it.
You will notice the blueberries start to release some of its juices. In around 5 minutes, the blueberries will get soft and the juice will thicken. It will resemble a chunky jam.
Switch off the heat and let the mixture come to room temperature. You can start with this step before making the base layer too.
For the cream cheese layer, you can used an electric whisk or a stand mixer. You can also do it with a hand whisk but it will take you longer.
Take out the cream cheese into a bowl and whisk it until it becomes smooth.
Add in the sugar, vanilla extract and whipping cream and whisk these together until you get soft peaks. Do not over-whisk.
Add half of the blueberry jam into the cream cheese mixture and fold gently. I like leaving the blueberries in ripples and not mix it completely.
Now take out the serving bowls out of the fridge. Divide the cream cheese mix evenly (as evenly as you can) into the bowls on top of the base. Tap the bowl a few times on a kitchen towel placed our the counter. This will help to even out the top without much efforts.
Spread a spoonful of the remaining blueberry jam on top of all the bowls and chill these bowls in the fridge for an hour.
You individual servings of blueberry cheesecake are ready. You can garnish these with some fresh herbs like I did or dig in as is! The burst of soft blueberries in the mouth, with the creamy and slightly tart taste of cream cheese and the wonderful buttery crunch of the base! This dessert really is delicious!